Description
Soft, chewy cookies filled with pumpkin spice, gooey marshmallows, chocolate chunks, and graham cracker crumbs. A perfect fall twist on classic s’mores – ready in under 30 minutes!
Ingredients
1/2 cup unsalted butter, softened
1/3 cup brown sugar
1/4 cup granulated sugar
1 egg yolk
1/3 cup pumpkin purée (blotted with paper towel)
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp pumpkin pie spice
1/2 cup mini marshmallows
1/2 cup chocolate chunks or chips
1/4 cup graham cracker crumbs
Instructions
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, cream butter, brown sugar, and granulated sugar.
3. Add egg yolk, vanilla, and blotted pumpkin purée. Mix well.
4. Stir in flour, baking soda, salt, and pumpkin pie spice.
5. Fold in chocolate chunks, marshmallows, and graham cracker crumbs.
6. Scoop dough onto the baking sheet (chill 20 mins if dough is soft).
7. Bake for 10–12 minutes or until edges are golden and marshmallows toasted.
8. Let cool on the pan for 5 minutes, then transfer to a rack.
9. Serve warm or store in an airtight container.
Notes
Blot pumpkin purée to avoid cakey texture.
Use chopped chocolate for better melt than chips.
Chill dough if your kitchen is warm.
Store in an airtight container up to 4 days.
Freeze dough balls for up to 1 month. Bake from frozen, add 2 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg